Thanks emin-j
Not so afraid of the dark red liquid any more.
Just need to convince the mrs now.

I'll be giving this recipe a go in the next few days, just need to find some time to stock up on some new spices from the local Indian grocery.

Just wouldn't mind some clarification on "Curry Powder". Is this something you make yourself? I found a product called "Kitchen King Masala" would it be ok to use this?

thanks.

hmm.. it could be oil now that you mention it, I hope it is. When I thought I had scraped most of it off the top, after simmering for a bit longer more started to appear. Would oil do the same?

Haven't tried this curry yet, but sounds awesome and will give it a go soon. One thing that worries me is that when I add fresh lamb or beef to my "traditional" curries, I find that after simmering for a while the meat bleeds out resulting in a layer of blood floating on top of the curry, doesn't look very nice and puts the Mrs right off even trying it. I'm worried the same thing is going to happen to me with this recipe. Is there a way to avoid this? does it happen to anyone else?

Quote from: Razor on September 27, 2010, 06:51 PM
Spelled 'Summak'

I once saw a bag of Summak with a printed label on the packaging which read  "100% pure smack".. Couldn't help but have a chuckle

how did you go making the following last night?

Paneer Makhani (Butter Paneer)
Beef Vindaloo
Palak Paneer
Veg Korma (Savory version)

Fellow aussie here down south in chilli Canberra. Thanks heaps for these base recipes. Couldn't understand how they'd get such a huge difference in flavours between a Butter Chicken and other curries without using a different base. Your base recipes clear things up a bit. My favourite IR serves a thick, smokey, tomatoey and slightly sweet butter chicken. Got high hopes i'll be able to replicate this using your tomato base. Looking forward to the recipes.

Quote from: JerryM on August 19, 2009, 08:18 AM
should be quite runny/thin -

Is the completed curry runny/thin or is it only during that part of the cooking process?

Any suggestions on modifcations to the above recipe to result in a thicker curry? Not dry, but thick enough to sit some of the curry on a fork without it all dripping off.

Many thanks in advance

Tried a different restaurant to my regular trusted local for something new.

Firstly, Credit where credit is due, their Samosas, Tandoori chicken on the bone and dessert were good.

But my Lamb Rogenjosh was terrible.
My curry appeared to be bits of lamb cooked in water with a few spices thrown in then poured into a serving

bowl and called a curry. Going by the taste, look and texture I was convinced that I had been served mildly spiced water, light brown in colour with bits of lamb sitting in it.

Dipping Naan bread into the curry resulted in a soggy bit of bread with no curry "sauce" on it.
Serving the curry ontop of rice resulted in the curry seeping down to the bottom of the plate and being left with bits of lamb sitting ontop of watery rice.

My wife's Butter Chicken had passable flavour, but it too was watery and missing that creamy/buttery texture and look.

Very dissapointed that I wasted our "go out for dinner night" on this. Wont be doing it again.

Seems many people here have got to around 95% to replicating a BIR curry. To those people, I was wondering if you could advise which base (and any modifcations), recipe and methods got you that 95% closeness?
As a beginner on this forum there is so much info to go through, would be nice to get some tried and true information from experienced members.

From my general browsing, looks as though the favoured bases are CA, Darth and SnS. Are these the bases that are generally churning out curries with 95% closeness?

Many thanks in advance.

Quote from: hk on July 13, 2010, 01:04 PM
And, please tell me guys, why is it, do you think, that "mozeous", who joined this forum on March 15th, and has only made 2 posts, both about this book, started this thread?

It seems to me that they he is simply promoting this book and you are all simply playing into his hands (but I could be wrong).  Fair enough, but please be more specific when debating the books content (without breaching copyright) is all I'm saying.

No conspiracy here, I stumbled upon the book while google searching "bir curry" and thought you guys might be interested in it as I was, seeing how many people did buy the book after reading my post would be nice if the author sent me a free copy. The only contact I've had with the author or who ever replies to emails on the book's website is if I could order a copy of the book from Australia through the website to which they replied it would be better off to order through amazon. I don't even have the book yet.